- White wine1 Can(s)dry
- Mustard1 Can(s)dijon mustard
- Fresh cream1 Can(s)small can
- Olive oilAs needed
- Garlic2 Piece(s)
- Shallots2 Piece(s)
- Bay leaves3 Piece(s)
- Sprig of thyme1 Piece(s)
- Pepper1 Pinch
- Carrot1 Piece(s)
Today we introduce you the recipe of Rabbit with Mustard, a famous classic meat with sauce that will please all palates with its tender meat and tasty sauce. To accompany with fresh pasta.
Preparation of the condiments
Cut the rabbit into pieces and brush it lightly with mustard. Fry the meat pieces without burning in a little oil.
Meanwhile, bring 3/4 of the bottle of white wine to the boil with the garlic cutted into small pieces, the bay leaf, the thyme and the carrot also cutted into rings and add the sugar cube at the end .
Cooking the rabbit pieces
Remove the rabbit pieces and keep them warm (to not lose taste). Pour a little oil and brown the cutted shallots. Add the rabbit and pour the mulled white wine over it. Salt, pepper and cook over low heat for 1 hour.
In a bowl, mix the cream, chopped parsley and a tablespoon of mustard. Take advantage of the remaining time to prepare a kir with the rest of the white wine.
Serving the rabbit with mustard
At the end of cooking, place the rabbit pieces on a serving dish and sprinkle with parsley.
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Filter the cooking juices (optional) and stir in the mustard cream. Cook for 1 minute without boiling and coat the rabbit pieces with this preparation.
You can add mushrooms if you want , it gives a good flavour to the plate !